Apple Butter

A perfect way to use up the bounty of apples we have during the fall months!
Apple butter is a great spread, and can frozen for up to a year, or water-bath canned to be shelf stable for 18-24 months. It makes a great gift for the holidays!

Ingredients

6lbs apples - peeled, cored, and chopped (try a mix of Odyssey and Cortland)
1 cup brown sugar - packed
3/4 cup white sugar
1tbsp cinnamon
1tsp salt
1/2tsp grated nutmeg (1/4tsp if ground)
optional - chopped fresh rosemary or sage (1-2tsp)
2tsp vanilla extract

Directions:

• Whisk together the sugars, cinnamon, salt and nutmeg in a medium bowl.
• Fill a large, heavy bottomed pot with the chopped apples, then pour over the sugar blend, mixing until apples are coated.
• Start on low heat and gradually increase as the apples begin to release their juices. (you can add 1/2 cup water, apple cider vinegar, or apple cider to get it softer faster).
• Cook over medium heat for about 45 minutes until cooked through.
• Puree the cooked apples (you may need to let them cool longer before pouring them into a blender or food processor; an immersion blender works best).
• Return the apples to the pot and let it cook on low heat for about an hour uncovered, stirring occasionally. It may take longer if you prefer a thicker butter.
• Once you reach your desired consistency, add any herbs and stir in the vanilla.
• Spoon the butter into jars, and keep in the fridge for up to two weeks, or freeze it for up to a year!

To make in a slow cooker:

• Mix chopped apples and sugar blend until coated.
• Cook for 10 hours covered, puree, then for another 2-3 hours uncovered. Add any herbs and vanilla near the end.

To make in an Instant Pot:

• Mix chopped apples and sugar blend until coated.
• Set the Instant Pot to pressure cook on high pressure for 90 minutes and let it naturally release the pressure for at least 10 minutes. Puree.
• Remove lid and set to slow cook until you reach your desired consistency (about 2-3 hours). Add any herbs and vanilla near the end.